Chita的蔬食国度：芝麻菜拌青酱义大利面＆莱姆薑汁芒果

作者/ Yoshizaki Chita 吉崎庆
美籍日本人，现居住夏威夷，喜烹饪，除有自己的个人烹饪网页(一日一膳)外，亦帮当地报张杂志写烹饪方面的文章。Chita所烹调出来的美食，融有东西方的饮食文化风格，简单而细致。蕃茄小屋经她的予许，將不定时推出她丰富的烹饪作品中属于蔬食的食谱，有主菜亦有甜点，都是令人食指大动的特色美食，相信必会深获你的喜爱。
 
Pasta with Arugula Pesto
芝麻菜拌青酱义大利面

　取材自米雪尔．斯科隆1999年所着《时代生活书》里威廉姆斯．索诺之义大利风味系列。（详细内容请参见http://www.williams-sonoma.com）

材料：

4茶杯量之去粗茎之芝麻菜
1/4 茶杯量之新鲜义大利欧芹叶
1/4 茶杯量之胡桃
1颗丁香
1/4茶杯量之新鲜磨碎的佩寇里干酪，以及切成薄片的干酪
盐及胡椒粉适量
1/3茶杯优质天然橄榄油
义大利面
1颗去籽切成块的蕃茄（形状随个人喜好）

做法：

　 將芝麻菜、欧芹叶、胡桃和丁香一起放入食物搅拌器中充分搅碎，再加入碎干酪、盐、胡椒粉及橄榄油搅拌至混合均匀，然后放一边备用。

　 將义大利面按包装说明指示煮熟、沥干水分，拌入之前备好的松子青酱，翻簸混匀装盘。用蕃茄、刨削成片的干酪摆盘装饰即可食用。此分量可供4—8人食用。


说明：
我所用的是一种叫做腾纳特的义大利面，实际上任何义大利面都适合做这道菜。可根据个人口味喜好调整义大利面和酱料的比例，通常来说，以上份量的松子青酱足够约1磅左右的义大利面。新鲜的松子青酱美味清新，多余的也可以装瓶置入冰箱保存数日。

　 这里也可以用瑞吉安诺干酪代替佩寇里干酪，如果没有这两种也可用义大利干酪代替。我个人很喜欢多放酱汁少用蕃茄，当然如果您也可以按照自己的口味稍做调整。芝麻菜跟蕃茄搭配的味道相当不错，跟罗勒加蕃茄的效果差不多。

译者注：
Arugula，又称Rocket，译作芝麻菜或紫花南芥，是芥科植物(mustard family), 通常做为沙拉(salad)用的生菜，带有胡椒和干果的味道，在欧美是十分受欢的一种野菜。

Adapted from Williams-Sonoma Savoring Series, Savoring Italy, by Michele Scicolone (Time-Life Books, 1999). (available online at: http://www.williams-sonoma.com)

About 4 cups arugula, tough stems removed
1/4 cup leaves of fresh Italian parsley
1/4 cup walnuts
1 garlic clove
1/4 cup freshly grated pecorino romano cheese, plus shaved cheese for garnish
Salt and freshly ground pepper, to taste
1/3 cup extra-virgin olive oil
Pasta
1 roma tomato, seeded and cubed (optional)

In a food processor or a blender, combine the arugula, parsley, walnuts and garlic. Process using until the mixture is finely chopped. Add the grated cheese, salt and pepper, and the olive oil and process until smooth. Set aside.

Cook the pasta according to the package instructions. Drain the pasta, combine with some pesto and toss well. Garnish with the cubed tomato, if using, and the cheese shavings. Serve immediately. Serves 4-8.

Note：

I used short pasta called trennette, but any kind of pasta will be just fine. Adjust the amount of pasta to cook according to your appetite - the pesto will generously dress up to 1 lb of pasta. The pesto will keep in a jar in the refrigerator for up to a few days, although it tastes the best when fresh.

Pecorino romano cheese can be substituted with parmigiano reggiano, or if nothing, regular parmesan cheese. I prefer to enjoy the pesto plain and used only a bit of tomato, but you can use more, if so you wish. Arugula goes great with tomatoes, just as much as basil does.

 

Mangoes in lime-ginger syrup
莱姆薑汁芒果

取材自特里西．德塞恩的Mes Petits Plats Preferes（2002年，马劳博特出版社出版）

材料：

一茶杯清水
1/2茶杯不甜的白葡萄酒(译者注：有宗教信仰不喝酒的人可不加)
7-9汤匙白砂糖
一颗莱姆(柠檬)榨汁
1/2颗加味用的莱姆(柠檬)
1茶匙新鲜薑汁（可按个人喜好调整份量）
一片鲜薑剥皮切粒
2颗芒果去皮去核切成1寸见方小块

做法：

取一口锅，將以上除了芒果以外的原料全部倒入，煮至白砂糖全部溶解。加入芒果略煮至糖水滚，用小火微炖2分钟便可將芒果盛碗备用。

继续加热糖水10-15分钟至浓稠（注：糖水冷却后会变得更稠）。关火并冷却数分钟后加入已煮好的芒果，记得充分冷却。

食用前將糖水置入冰箱冷冻2小时味道更加鲜美、清爽，隔夜更佳。此糖水宜跟蛋糕和/或香草冰淇淋或酸乳酪一起食用。

此分量可供3-4人食用。

说明：
原来的食谱使用哈密瓜，一样很美味。按个人喜好可以调整薑汁的用量—除非您跟我一样非常喜欢强烈的薑味，建议您只用薑粒。剩余的糖水还可以用做清淡的提神饮料或苏打水。
 

Adopted from by Trish Deseine (Marabout, 2002)

1 cup water
1/2 cup dry white wine
7-9 Tbs. granulated sugar
juice of 1 lime
zest of 1/2 lime
1 tsp. fresh ginger juice (optional)
1 piece fresh ginger, peeled and cut into small dice
2 mangoes, peeled, pitted and cut into 1-inch dice

In a heavy pot, combine all the ingredients except for the mangoes, and cook until the sugar dissolves completely. Add the mangoes and bring to boil, then lower the heat and simmer over gentle heat for about 2 minutes. Remove from heat and transfer the mango to a bowl and set aside.

Put the pot back on the heat and boil down the liquid until it is thick and concentrated, about 10-15 minutes (note: it will further thicken when cooled). Remove from heat and let cool for several minutes, then add the reserved mangoes. Let cool completely.


Refrigerate for at least 2 hours before serving, preferably overnight. Serve with plain pound cake and/or vanilla ice cream, or plain yogurt. Great as is, too.

Serves 3-4.

Note：
Original recipe uses cantaloupe, which should work well, too. Optional fresh ginger juice truly gives the syrup snap and makes it really gingery spicy - unless you are a hard-core ginger lover like me, omit the juice; ginger dices alone give a very strong flavor. Leftover syrup can make a refreshing drink diluted with still or sparkling water.

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